The genesis of yogurt was likely accidental: Historians envision a serendipitous union of raw goat’s, sheep’s, or cow’s milk and wild bacteria, left by happenstance to sour in the hot sun. The tart and creamy living food tasted great, kept longer without refrigeration than fresh milk, and could be consumed in many ways.
That yogurt was a far cry from today’s commercial offerings. If you want full control over the finished product—pure, undoctored cultured dairy of the highest quality (no stabilizers, sweeteners, or additives)—as well as the ability to control the fat content, sourness level, and consistency, consider making yogurt at home.
Our streamlined process demands little effort, just time, and our ingredient recommendations and oven incubation setup (as well as our
